Mexican Street Corn and Chicken Skillet

Mexican Street Corn and Chicken Skillet

1 tablespoon extra virgin olive oil
½ cup chopped red pepper
1 small onion, chopped
2 cups frozen corn
1 jalapeno minced (optional)
1 tablespoon fresh lime juice
1 teaspoon tajin seasoning or taco seasoning
2-3 cups shredded chicken
½ cup light sour cream or plain greek yogurt
¼ cotija or feta cheese
1 - 1 ½  cups shredded colby jack or cheddar
¼ cup chopped cilantro
¼ cup chopped green onion

In a large oven-safe skillet, heat the olive oil over medium heat.  Add the red pepper, onion, corn, and jalapeno (if using).  Saute for 5-7 minutes, stirring occasionally, or until the corn begins to brown a bit.

Reduce the skillet heat to low.

Preheat broiler.

Add the lime juice, seasoning, and chicken to the skillet.  Stir well to incorporate, and cook over low heat for a few minutes to make sure the mixture is warm.

Add the sour cream and cotija/feta cheese.  Mix well.  Remove from heat.  Top with the colby jack cheese, cilantro and green onion.

Broil for 1-2 minutes or until the cheese is bubbly and slightly brown.

Serves 4-6.